Directions:
- Put cherries in stock pot with sugar and water simmer until sugar is dissolved.
- Use a slotted sppon, remove cherries and set aside.
- Bring the juice to a boil, dissolve cornstarch in 1 Tbls water and stir into boiling juice stirring as sauce thickens. Add tapioca.
- Add salt, lemon juice, and rind for 10 minutes or until thick.
- Return cherries to syrup and cook for 5 minutes.
- Can be stored in frig for up to 2 weeks.
- I freeze using foodsaver - just get air out and seal the bag without the suction option.
- Makes approx 16 cups of sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.28 Kcal (1266 kJ) | ||
| Calories from fat | 0.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Cholesterol | 0.54mg | 0% | |
| Sodium | 11.78mg | 0% | |
| Potassium | 774.09mg | 16% | |
| Total Carbs | 76.91g | 26% | |
| Sugars | 56.09g | 224% | |
| Dietary Fiber | 6.73g | 27% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 37.5mg | 62% | |
| Iron | 0.1mg | 0% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 72.76 Kcal (305 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Cholesterol | 0.13mg | 0% | |
| Sodium | 2.83mg | 0% | |
| Potassium | 186.33mg | 16% | |
| Total Carbs | 18.51g | 26% | |
| Sugars | 13.5g | 224% | |
| Dietary Fiber | 1.62g | 27% | |
| Protein | 0.8g | 7% | |
| Vitamin C | 9mg | 62% | |
| Calcium | 11.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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